Our Coconut honey gives you the delicious and flavourful taste of coconut with a bit of sweet, creating this smooth blend of honey.
Amazing on toast, in icings, and in various culinary creations. Makes the perfect substitute in recipes that call for coconut oil and granulated sugar. Made especially for the Coconut Lovers of the world!
Chocolate Crinkle Cookies
1 cup all-purpose flour or white whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon of salt
1/2 cup granulated sugar
1/4 cup Tu-Bees Coconut Gourmet Honey
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar (icing sugar) for coating the cookies.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined. Set aside.
In the bowl of a stand mixer, add the oil, granulated sugar and honey. Beat on medium-high for 2 minutes or until mixture is light and fluffy. Add the eggs, one at a time, beating on medium speed until completely combined. Add vanilla and mix. Gradually add the flour mixture, beat on medium low until combined.
Form the dough into a large ball and wrap it in plastic wrap. Refrigerate for 2 hours or until the dough is chilled completely.
When you are ready to bake the cookies, line a cookie sheet with parchment paper and unwrap your dough. Roll the dough into one inch balls, dip them into the powdered sugar (make sure to cover completely), then place them 2 inches apart on the cookie sheet.
Bake for 10 minutes at 350 degrees. Once baked, remove the cookies from the oven and let sit on the cookie sheet for a few minutes. Transfer the cookies to a wire rack and let them cool to room temperature.
Coconut Buttercream Icing
1 cup unsalted butter at room temperature
1/3 cup + 2 Tbsp. Tu-Bees Gourmet Coconut Honey
4-5 cups powdered sugar
In a stand mixer, cream together butter and honey for 2 minutes. Add to cups of the powdered sugar. Start on low speed, beat until smooth and creamy. Gradually add the remaining sugar 1 cup at a time.
Beat well after each addition until the icing is thick enough for spreading consistency. Use milk to thin out frosting to reach desired consistency.
Chocolate Coconut Cake
2/3 butter, softened
2/3 cup sugar
3/4 cup Tu-Bees Coconut Gourmet Honey
2 cups all-purpose flour
2/3 cup baking cocoa
1 1/4 tsp baking soda
1 tsp salt
1 1/4 cup milk
In a bowl, cream butter, sugar, and Coconut Gourmet Honey until fluffy. Add eggs one at a time, beating well after each addition. Pour batter into a greased and floured 13 x 9 inch pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Frost with Tu-Bees Honey Buttercream Icing